Dietitian’s tip: Store-bought salsa can have as much as 600 milligrams (mg) sodium in 1/2 cup. This version has only 79 mg in 1/2 cup. If you prefer hotter salsa, add 1/2 to 1 tablespoon finely chopped jalapeno peppers.
Number of servings: Serves 16
1 cup diced zucchini
1 cup chopped red onion
2 red bell peppers, seeded and diced (about 2 cups)
2 green bell peppers, seeded and diced (about 2 cups)
4 tomatoes, diced (about 2 cups)
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground black pepper
2 teaspoons sugar
1/4 cup lime juice
1/2 teaspoon salt
Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
By Mayo Clinic Staff at https://www.mayoclinic.org/ healthy-lifestyle/recipes/vegetable-salsa/rcp-20049846